NUTRITION

SERVINGS

INGREDIENTS

5 oz Boneless skinless chicken thighs

2 tbsp Almond flour

1 large Egg

1 tsp Smoked paprika

0.5 tsp Garlic powder

0.25 tsp Cayenne pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

1.5 cup Zucchini

PREPARATION

• 1

  Preheat your air fryer to 400°F (200°C).

• 2

  In a shallow bowl, whisk the egg until well combined.

• 3

  In a separate shallow dish, whisk together the almond flour, smoked paprika, garlic powder, cayenne pepper, sea salt, and black pepper.

• 4

  Dip each chicken thigh into the egg wash, letting any excess drip off, then press firmly into the almond flour mixture until fully coated on all sides.

• 5

  Place the breaded chicken thighs in the air fryer basket in a single layer and lightly mist with the avocado oil.

• 6

  Air fry for 12-15 minutes, flipping halfway through, until the coating is golden brown and the internal temperature reaches 165°F.

• 7

  While the chicken is cooking, slice the zucchini into half-moons and sauté in a non-stick skillet over medium-high heat with a splash of water or a tiny bit of oil for 4-5 minutes until tender-crisp.

• 8

  Serve the crispy chicken immediately alongside the sautéed zucchini.